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Saturday, August 11, 2007

Steelhead Mousse under sauce

Ingredients for 8:

1.5 lb lightly salted steelhead fillets
1 lb cheese ("Philadelphia" or another of that kind)
1 pack dill

For Cress-Salad Sauce:

350 g hard whipping cream (30% fat)
2 lb cress salad

For Saffron sauce:

1 lb hard whipping cream (30% fat)
1 g saffron

Method:

Cut steelhead fillets into small cubes, cut dills thinly, and blend them with cheese.
To make saffron sauce, boil whipping cream mixed with saffron until its volume is halved, on small heating. Cool.
To make cress salad sauce, boil whipping cream until its volume is halved, on a small heating. Cool.
Then, blend whipping cream with cress salad until an even consistency is reached.
To serve, shape 3 pieces from the mousse using 2 tablespoons, put them on a serving plate, pour a portions of saffron sauce and cress salad sauce to get nice decorations, and sprinkle with dills.

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